Steamed Clams With Chorizo and Tomatoes

photo by IngridH

- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chorizo sausage (cut lengthwise and thinly sliced )
- 1 white onion, thinly sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 garlic cloves, minced
- 2 lbs tomatoes, chopped
- 1 tablespoon sherry wine vinegar or 1 tablespoon wine vinegar
- 4 lbs clams (scrubbed)
- 1⁄2 cup chopped fresh basil
directions
- In a dutch oven heat olive oil over medium heat.
- fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
- stir in tomatoes and vinegar.
- cook over medium heat until tomatoes are tender (about 15 minutes).
- add clams, cover and bring to a boil.
- cook just until clams open wide (8 to 10 minutes).
- discard any clams that do not open.
- Remove from heat, stir in basil and serve.
- served with crusty bread to sop up sauce.
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Reviews
-
I think I've found the best recipe on 'Zaar :lol: This was really amazing! I used imported Spanish Chorizo, which has a smoky-sweet flavor, and mussels (instead of clams) because they looked fresher today. I also served over rice instead of with bread. I loved the flavor. The paprika in the sausage really cam through, which was a wonderful contrast to the briny taste of the mussels. The ratio of onion to tomato was just perfect, and the tomatoes broke down just enough to create an amazing broth that my rice soaked up perfectly. I was tempted to eat the whole dish, but managed to save some leftovers for tomorrow's lunch. This would be excellent with crusty bread, as daisygrl suggested, I just didn't have any on hand today. Please try this recipe, you won't be disappointed! Made for ZWT5 by one of the Cooks with Dirty Faces.
Tweaks
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I think I've found the best recipe on 'Zaar :lol: This was really amazing! I used imported Spanish Chorizo, which has a smoky-sweet flavor, and mussels (instead of clams) because they looked fresher today. I also served over rice instead of with bread. I loved the flavor. The paprika in the sausage really cam through, which was a wonderful contrast to the briny taste of the mussels. The ratio of onion to tomato was just perfect, and the tomatoes broke down just enough to create an amazing broth that my rice soaked up perfectly. I was tempted to eat the whole dish, but managed to save some leftovers for tomorrow's lunch. This would be excellent with crusty bread, as daisygrl suggested, I just didn't have any on hand today. Please try this recipe, you won't be disappointed! Made for ZWT5 by one of the Cooks with Dirty Faces.
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